Chefs' Recipes

Amy Hamilton's grilled scallops with spring onion and peanuts

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

By Amy Hamilton
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
  • Print
"This recipe is adapted from a classic Vietnamese street-food dish where scallops are steamed open on a charcoal grill," says Amy Hamilton, owner-chef at Liberté in Albany, WA . "It's a wonderful example of using minimal supporting ingredients to allow the hero of the dish shine."


  • 12 large scallops on the half shell, scallops removed and shells cleaned
  • 1 tbsp fried-shallot oil or neutral-flavoured oil
  • 60 ml (¼ cup) clarified salted butter
  • 3 spring onions, green part only, thinly sliced
  • Juice of ¼ lemon (or to taste), plus extra lemon wedges to serve
  • Rock salt (optional), to serve
  • 30 gm roasted unsalted peanuts, coarsely chopped


  • 1
    Heat a barbecue flat-plate or a non-stick frying pan to high. Season scallops, toss in oil, and fry, turning halfway, until golden and just cooked (1 minute each side).
  • 2
    Meanwhile, heat butter and spring onion in a saucepan over medium-high heat until just starting to simmer. Remove from heat and season to taste with salt and a squeeze of lemon.
  • 3
    Scatter rock salt over a serving platter, and arrange shells on top. Place a scallop on each shell, spoon over spring-onion butter, scatter with peanuts and serve with lemon wedges.


Drink suggestion by Keryn Giles: A lightly oaked chardonnay, something nutty with a little acid, like Two Barrel Wines 2014 "Wild Ocean" chardonnay from the Great Southern.